A goujon is a fish fillet cut into thin, long strips resembling the small river fish called a gudgeon. This cut is commonly used to prepare crispy fish fingers, coated in flour, egg, and breadcrumbs before frying. A smaller version is called a goujonnette in some sources.
Where It’s Used
“Cut the fish fillet into goujons and coat them in breadcrumbs.”
Cooking Tip
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